Vacuum infusion method

ABSTRACT

A process for infusing a consumable substance is described. The process includes the steps of placing a desired amount of an infusion material into a chamber at atmospheric pressure, placing a desired amount of consumable substance into said chamber, sealing said chamber from the surrounding atmosphere, and applying at least one reduced pressure cycle within said chamber. Methods for separating the infusion material from the consumable substance after completion of the infusion process are also described. In addition, devices for infusing liquids or consumable substances, and/or brewing beverages are described.

CROSS-REFERENCE TO RELATED APPLICATIONS

The present application is a continuation of U.S. patent applicationSer. No. 14/499,924, filed Sep. 29, 2014, issued as U.S. Pat. No.9,763,461, which is a continuation-in-part of U.S. patent applicationSer. No. 14/083,016, filed Nov. 18, 2013, issued as U.S. Pat. No.9,402,405, which is a continuation of U.S. patent application Ser. No.13/749,411, filed Jan. 24, 2013, issued as U.S. Pat. No. 8,586,117, andalso claims priority to U.S. patent application Ser. No. 13/749,429,filed Jan. 24, 2013, both of which are continuation-in-part applicationsof U.S. application Ser. No. 12/589,784, filed Oct. 28, 2009, issued asU.S. Pat. No. 8,383,180, all of which are herein incorporated byreference in their entirety.

FIELD OF THE INVENTION

The present invention relates to an infusion machine, and, moreparticularly, to systems and methods of vacuum brewed or infusedconsumable substance.

BACKGROUND OF THE INVENTION

Brewed beverages, such as coffee or tea, are very popular and commonamong many types of people in various cultures and in numerous countriesaround the world. Getting the best quality brew in the most efficientmanner has been the goal of many coffee and tea brewers for many years.

Over the last two decades the coffee and tea industry has evolved from acommodity based industry to one of specialty products, retail outletsand consumer driven increase of quality and cost. Starbucks Corporationsparked the evolution within the industry in the United States resultingin retail concept and beverage concept innovation, the birth of the USstyle “Cafe Culture” and consumer demand for better quality coffeeproducts. However, this entire evolution of the coffee industry wasbuilt on the methods and technologies developed over 80 years ago.

The French press was invented in the 1850's. The espresso machine wascreated in 1822. Emerson's vacuum brewer was invented in 1922. MelittaBentz's coffee filters were invented in 1908. There have been numerousmodifications, improvements and automations to these processes andapparatuses over the years. However, despite the explosion of beverageand retail innovation over the last two decades not one significant newbrewing/infusing process has emerged.

In 2006 The Coffee Equipment Company launched “the Clover”, which is anautomated French press, capable of making a hot beverage in less than 60seconds. The apparatus proved that there is a need for single serving,quick turn over and created a niche in the industry where ultra premiumcoffees could now be brewed and served by the cup in an acceptableretail turnover rate. The Coffee Equipment Company was soon recognizedfor their “Clover” by Starbucks and was purchased in 2008. The purchasecreated a void in the market for a single serving brewer capable ofcreating ultra premium drinks in under 60 seconds.

The “cold brewing” of coffee and tea has also been practiced forcountless years in countries around the world. This process involves thesoaking and or brewing/infusing of coffee or tea with room temperaturewater in a vessel for 12 to 24 hours. This process is considered by manyas the optimal method to extracting the right solid from the driedmedia. However, the process takes too much time for the typicalconsumer.

The niche created by the “Clover” and the “cold brewing” method becamethe inspiration for the development of the inventive process andapparatus described herein. The goal was to create a process that couldbe versatile enough to be used to brew both coffee and tea, as well asto brew using both with hot and cold water. The invention is acompletely new and unique process which does not adhere to any of therestrictions or methods of anything that has ever existed. The process,which brews in a vacuum environment, has tremendous range in all theparameters and can be utilized to brew as quickly or slowly, as hot oras cold as desired in less time then conventional methods allow.

The term “vacuum” has been used in the past in connection with thebrewing of coffee. For example, in 1922 Emerson was issued U.S. Pat. No.1,674,857 for a “vacuum” brewing process. This conventional processinvolves an upper and lower vessel. The lower vessel holds water and isplaced above a heat source. The upper vessel holds the dried media orcoffee. The upper vessel, resembling a funnel with a long neck, sitsatop the lower vessel. The long stem from the upper vessel goes downinto the lower vessel below the water level. The two are connected viaan airtight seal at the top of the lower vessel and the beginning of theneck for the upper.

When the water is heated it rises through the tube into the upper vesseland saturates the dried media in the funnel of the upper vessel. Oncethe heat is removed a “vacuum” occurs in the lower vessel as the watervapor contracts as it cools. The resulting vacuum creates a suctionwhich pulls the liquid from the upper vessel back down to the lowervessel. Therefore, the “vacuum” acts as a mechanism to create extract orto suck the liquid through the coffee and filter in order to separatethe two. There is no point where the coffee or dried media brew inside avacuum during the process defined by Emerson. Similar systems are shownin U.S. Pat. No. 6,295,920 to Barden et al. and U.S. Pat. No. 2,467,817to Dietz.

Automated “vacuum” brewers such as Starbucks's “Clover” operate underthe same principal of brewing under normal atmospheric conditions whileusing suction/vacuum pressure below a filter as a mechanism to separateliquid from solids. There is no suggestion of brewing the water anddried media completely inside a vacuum chamber while negative pressureis occurring.

In 1935 Davis was granted U.S. Pat. No. 2,079,603 that describes acoffee maker wherein a “vacuum” is partially created to aid as amechanism to create movement within the brewing apparatus. During thebrewing process the heating of the water creates steam pressure whichactually suspends the upper vessel like a hot air balloon above asteaming pot of water. When the heat is removed the steam pressure coolsthus creating a vacuum, allowing the upper vessel, with dried media(coffee) to descend into the hot water. When the vacuum has pulled allavailable water inside the vessel, outside air is pulled in through theopen spouts through the coffee creating a bubbling action.

The liquid in the Davis system is not boiling or bubbling due to a lackof surface pressure, but is bubbling due to the air which is gettingpulled in through available vents into the process chamber. Since theentire apparatus is not sealed there is no possibility for the brewingto occur in a stabilized vacuum. Nor is there any mention of the brewingprocess occurring in a vacuum.

Although coffee, tea and other beverages have not previously been brewedin a vacuum, it has been suggested to use a vacuum to cook other foodproducts. For example, in 1940 Smaltz was granted U.S. Pat. No.2,203,638 for a “Vacuum Cooking and Cooling” process for the processingof pie fillings, fruit preserves or the similar food products. Accordingto the patent, a vacuum is pulled until all evaporation is complete.This is achieved by continuously running the vacuum pump and expellingthe vacated vapor and air while the vacuum component of the process isbeing applied. There are no one way valves or manual valves that wouldallow for the vacuum to be regulated at anything other than the maximumcapacity of the pump which is −29 Hg in.

As the Smaltz patent states, 29 inches of mercury vacuum will cause thepie filling to rapidly cool thereby halting the cooking process whileallowing the product to cool rapidly without separating. He mentionsthat the vacuum/cooling process is a part of the process to reach afinal finished product, whereas the removal of water vapors andtemperature is defined as part of the “cooking” and “cooling” process.Cooking is defined as preparing under the application of heat.Therefore, Smaltz is only cooling with a vacuum, not cooking and thereis no suggestion therein that his process can be used to brew coffee ortea or other beverage.

U.S. Pat. No. 2,885,294 issued to Larson in 1959 for an inventionentitled “Oven and Method of Preparing Food”. The patent describes thebeginning of the cooking process where a super atmospheric cycle or a“downward displacement” method are utilized to remove ambient air, whichis replaced by steam pressure to cook the foodstuff quickly, withoutcontaminants and without “impregnating” or saturating the interior ofthe foodstuff with water molecules. The ambient air is removed toprevent the loss of vitamins or nutritional elements as well as to avoidthe “impregnation” and or saturation of the foodstuff with watermolecules during the cooking process.

Larson mentions using a vacuum pump in the beginning of the cookingprocess for the sole reason of removing ambient air. This void is thenfilled with the expanding gasses of steam which is heated further by theheated walls of the oven, thus resulting in a positive pressureatmosphere. The cooking, therefore, does not actually take place in avacuum. Furthermore, there is no suggestion in Larson that his processcan be used to brew coffee or tea.

A need clearly exists for a beverage brewing machine and process thatcan provide a quick and efficient method for brewing or infusing a highquality consumable substance, such as beverages or other types of foodproducts, including fats, oils, and vinegars. The present inventionsatisfies this need.

SUMMARY

The present invention relates to methods and devices for brewing orinfusing consumable substances, such as beverages, vinegars, fats, oils,and other food products with at least one infusion material. In variousembodiments, the at least one infusion material can include any materialthat can be used to impart a flavor to a consumable substance,including, but not limited to, herbs, botanicals, glucose or othersugar, and the like. In one embodiment, the present invention relates toa liquid infusion process, comprising placing a desired amount of aninfusion material into a chamber at atmospheric pressure; placing adesired amount of liquid into said chamber; sealing said chamber fromthe surrounding atmosphere; and applying at least one reduced pressurecycle within said chamber, wherein said at least one cycle comprisesreducing pressure within said chamber to form at least a partial vacuumwithin said chamber and subsequently returning said chamber to aboutatmospheric pressure.

In another embodiment, the present invention relates to a method ofbrewing a beverage or infusing a consumable substance, comprisingcombining at least one brewing or infusion material and a consumablesubstance within a sealed chamber; applying a plurality of reducedpressure cycles within said chamber, wherein each of said cyclescomprises reducing pressure within said chamber to form at least apartial vacuum within said chamber and subsequently returning saidchamber to about atmospheric pressure; and removing at least a portionof said brewing or infusion material from said liquid to form saidbeverage

In various embodiments of the present invention, the consumablesubstance may be placed into the chamber at substantially the same timeas the application of a reduced pressure cycle, or the placement of theconsumable substance into the chamber may alternate with the reducedpressure cycles. The alternating cycles of reduced pressure andplacement of consumable substance may increase agitation of the infusionmaterial. Further, the application of a reduced pressure cycle prior tothe first placement of consumable substance in the chamber may increasethe rate of infusion when the consumable substance is subsequentlyplaced into the chamber. In one embodiment, the vacuum source of thepresent invention comprises a venturi pump.

A range of temperatures, pressures, and times may be used for theprocesses of the present invention. The vacuum within the chamber may bemaintained in the range of about −2 to −20 inches of mercury (Hg in)during a brew/infusion cycle. The chamber may be held at reducedpressure for at least 3 seconds within each cycle. Further, the depth ofvacuum used may be variable, i.e., for each reduced pressure cycle thevacuum within the chamber may be higher or lower than the vacuum withinthe chamber for the previous reduced pressure cycle. The consumablesubstance may be in the range of about 70° (i.e., room temperature) toabout 212° F. when it is placed into the chamber. Alternatively, theconsumable substance may be heated to within a range of about 185° toabout 212° F. after it is placed into said chamber. In variousembodiments, the temperature of the consumable substance during areduced pressure cycle may be at, above, or below room temperature.

In another embodiment, the consumable substance infusion process of thepresent invention comprises: placing a desired amount of an infusionmaterial into a chamber; placing a desired amount of consumablesubstance into said chamber; and applying at least one pressure cyclewithin said chamber, wherein said at least one cycle comprises reducingpressure within said chamber to a first pressure and subsequentlyadjusting pressure within said chamber to a second pressure.

In another embodiment, the liquid infusion process of the presentinvention comprises: placing a pod comprising an infusion material intoa chamber; placing a desired amount of consumable substance into saidchamber; sealing said chamber from the surrounding atmosphere; andapplying at least one reduced pressure cycle within said chamber,wherein said at least one cycle comprises reducing pressure within saidchamber to a first pressure and subsequently raising pressure withinsaid chamber to a second pressure.

In yet another embodiment, the liquid infusion process of the presentinvention comprises: connecting a pod comprising an infusion material toa chamber, wherein an opening in said pod is in communication with anopening in said chamber; placing a desired amount of consumablesubstance into said chamber and/or said pod; sealing said chamber andsaid pod from the surrounding atmosphere; and applying at least onereduced pressure cycle within said chamber and said pod, wherein said atleast one cycle comprises reducing pressure within said chamber and saidpod to a first pressure and subsequently raising pressure within saidchamber and said pod to a second pressure.

In one embodiment, the infusion process further comprises removing saidpod from said chamber. In one embodiment, the infusion process furthercomprising removing infused consumable substance from said chamberand/or said pod. In one embodiment, the infused consumable substance issubstantially free of the infusion material. In one embodiment, theinfused consumable substance is removed from said chamber and/or saidpod via a second opening in said pod

In one embodiment, the first pressure of the infusion process is in therange of about −2 to-about −29 inches of mercury. In one embodiment, thesecond pressure is atmospheric pressure. In another embodiment, thesecond pressure is in the range of about −2 to-about −29 inches ofmercury. In one embodiment, the infusion process of the presentinvention further comprises adjusting pressure within said chamber to athird pressure. In one embodiment of such a process, the third pressureis atmospheric pressure. In another embodiment of such a process, thethird pressure is in the range of about −2 to-about −29 inches ofmercury.

In various embodiments, the infusion material can be placed into thechamber at atmospheric pressure; placed into the chamber at a pressureless than atmospheric pressure; or at a pressure greater thanatmospheric pressure. In various embodiments, the consumable substancecan be placed into the chamber at atmospheric pressure; placed into thechamber at a pressure less than atmospheric pressure; or at a pressuregreater than atmospheric pressure. In various embodiments, the chamberis sealed from the surrounding atmosphere prior to placing the infusionmaterial into said chamber, after placing the infusion material intosaid chamber, or after placing the consumable substance into saidchamber.

In one embodiment of the infusion process of the present invention, theconsumable substance is heated prior to placing the consumable substanceinto said chamber. In another embodiment, the consumable substance isheated to at least 75° F. prior to being placed in said chamber. In yetanother embodiment, the consumable substance is heated to the range ofabout 150° F. to about 250° F. prior to being placed in said chamber. Inone embodiment, the consumable substance is maintained within atemperature range of about 150° F. to about 250° F. during said at leastone pressure cycle. In one embodiment, the consumable substance can beheated to significantly higher temperatures than 250° F., for examplewhen an oil or fat with a relatively high boiling point is beinginfused. In one embodiment, the consumable substance is maintainedwithin a temperature range of about 150° F. to about 350° F. during saidat least one pressure cycle. In another embodiment, the consumablesubstance is maintained within a temperature range of about 70° F. toabout 350° F. during said at least one pressure cycle.

In one embodiment, of the infusion process of the present invention, atleast one additional desired amount of consumable substance is placedinto said chamber during or after said at least one pressure cycle. Inone embodiment, at least a portion of the at least one additionaldesired amount of consumable substance is applied via a spray.

In various embodiments, the processes or methods of the presentinvention may further comprise a step for substantially separating theinfused consumable substance from the infusion material. This step mayalso comprise applying positive pressure to the chamber during theseparation of the infused consumable substance from the infusionmaterial. This step may be a filtration step that is performed using afilter, and may also be automated. In one embodiment, water vapor isused to apply positive pressure to the chamber.

In various embodiments of the infusion process of the present invention,the pressure is reduced within the chamber via a venturi pump. In oneembodiment, water vapor is used to preheat the chamber. In oneembodiment, the infusion process further comprises removing infusedconsumable substance from the chamber. In one embodiment, the infusedconsumable substance is substantially free of the infusion material.

The methods of the present invention may comprise additional steps. Themethod may comprise adding a gas, such as carbon dioxide (CO₂), to theconsumable substance or to the chamber. The gas may be added to thechamber during at least one of the reduced pressure cycles. The methodmay also comprise rinse or wash steps applied before, during, or afteran infusion cycle. For instance, a rinse cycle may be applied during orafter an infusion cycle, such that residual infusion material issubstantially removed from at least a portion of the chamber. Theaddition of a rinse cycle after a reduced pressure cycle may rinsesuspended infusion material. A liquid wash cycle may be also appliedprior to an infusion cycle for the purpose of cleaning the chamber orother portion of the device prior to use. Further, a liquid rinse orwash may be applied via a spray.

The infusion process of the present invention may involve a variety ofconsumable substances and infusion materials. For instance, theconsumable substance may comprise water or ethanol. In one embodiment,the consumable substance can be a liquid, such as a cooking oil or atype of vinegar. In another embodiment, the consumable substance cancomprise a solid material. In such an embodiment, the solid material canbe melted at some point during the infusion process. In one embodiment,the consumable substance comprises a fat. The infusion material may, forexample, comprise fruit, herbs, or botanicals.

In one embodiment, the present invention relates to an apparatus forbrewing beverages comprising a vessel, said vessel comprising a sealablechamber for holding a brewing material and a liquid, and a filterassembly connected to the sealable chamber; a liquid supply and conduitfor introducing at least a portion of said liquid supply into saidsealable chamber; and a vacuum source and conduit for reducing pressurein said sealable chamber. The lower portion of the sealable chamber ofthe apparatus may be removably attached to an upper portion of thesealable chamber, and the filter assembly may be connected to the lowerportion of the sealable chamber. The vacuum source of the presentinvention may comprise a venturi pump.

In another embodiment, the present invention relates to a device forinfusing consumable substances, comprising a vessel having a sealablechamber for holding an infusion material and a consumable substance; aliquid supply and conduit for introducing at least a portion of saidliquid supply into said sealable chamber; and a vacuum source andconduit for reducing pressure in said sealable chamber, wherein saidvacuum source comprises a first container containing a gas supply, asecond container for receiving the gas from said first container viasaid conduit, and a valve positioned within said conduit, such that saidsealable chamber is connected to said vacuum source via said valve. Thesecond container may be separately connected to the chamber by a secondconduit. The valve may be a venturi valve. In one embodiment, thepressure within the sealable chamber is reduced when the gas in thefirst container is transferred to the second container via the venturivalve. In another embodiment, the gas is delivered from said secondcontainer into said sealable container.

In various embodiments, the apparatus or device of the present inventionmay comprise a filter assembly. The filter assembly may comprise afilter mechanism and a port through which consumable substance can beremoved from the sealable chamber, and may also comprise a valve.Further, the filter mechanism may comprise filter paper or a meshcomprised of metal, plastic, or some other suitable material. In oneembodiment, at least a portion of the infusion material is separatedfrom the infused consumable substance when the infused consumablesubstance is forced through the filter assembly of the presentinvention.

The apparatus of the present invention may further comprise additionalcomponents in various embodiments. The apparatus may comprise a heatsource for heating the consumable substance or liquid supply prior to orafter the introduction of the consumable substance or liquid to thesealable chamber. The apparatus may also comprise a gas source and aconduit for introducing a gas, such as carbon dioxide (CO₂), from thegas source into the sealable chamber or other portion of the apparatus.

BRIEF DESCRIPTION OF THE DRAWINGS

The following detailed description of preferred embodiments of theinvention will be better understood when read in conjunction with theappended drawings. For the purpose of illustrating the invention, thereare shown in the drawings embodiments which are presently preferred. Itshould be understood, however, that the invention is not limited to theprecise arrangements and instrumentalities of the embodiments shown inthe drawings.

FIGS. 1A and 1B are a schematic representation of a beverage brewing orinfusing machine illustrating features of the present invention;

FIG. 2 is a schematic representation of a portion of a beverage brewingor infusing machine illustrating features of an embodiment of theinvention.

FIG. 3 is a schematic representation of another portion of a beveragebrewing or infusing machine illustrating features of an embodiment ofthe invention; and

FIG. 4 is a schematic representation of another portion of a beveragebrewing or infusing machine illustrating features of an embodiment ofthe invention.

DETAILED DESCRIPTION Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as commonly understood by one of ordinary skill inthe art to which this invention belongs. Although any methods andmaterials similar or equivalent to those described herein can be used inthe practice or testing of the present invention, the preferred methodsand materials are described.

As used herein, each of the following terms has the meaning associatedwith it in this section.

The articles “a” and “an” are used herein to refer to one or to morethan one (i.e., to at least one) of the grammatical object of thearticle. By way of example, “an element” means one element or more thanone element.

“About” as used herein when referring to a measurable value such as anamount, a temporal duration, and the like, is meant to encompassvariations of ±20% or ±10%, more preferably ±5%, even more preferably±1%, and still more preferably ±0.1% from the specified value, as suchvariations are appropriate to perform the disclosed methods.

The term “beverage” as used herein refers to any consumable liquid ordrink, and can include, but is not limited to, water, tea, coffee,juice, milk, soda, alcoholic liquids (i.e., liquids containing ethanol)and any other water or alcohol based consumable solution or combinationthereof. The term “spirit” as used herein refers to distilled beveragesor liquors, such as vodka or gin, and may also refer to undistilledfermented liquids, such as beer, wine, and cider. Beverages may alsoinclude any amount of solid phase particulates, such as infusion orbrewing materials, as well as trapped or infused gaseous materials.

The terms “infusion material,” “brew material,” “brewing material,”“beverage making material” and the like are used interchangeably herein,and refer to any substance at least a portion of which is extracted intoor is permeated by a consumable substance during a brewing or infusionstep of the present invention. Examples of such a substance include, butare not limited to: coffee beans or grinds, tea leaves, cocoa, fruit,grains, herbs, spices, seasonings, botanicals, vegetables, wood chips,flavor additives, sweeteners, such as glucose, other sugars, artificialsweeteners, or any other material(s) suitable for consumption that canbe used to impart a flavor to a consumable substance. Furthermore, theinfusion materials of the present invention can be used fresh or dried(for instance, in the example of fruit, or another type of plantmaterial, such as garlic); ground or whole (for instance, in the exampleof coffee beans); or, in general, can be processed or unprocessed priorto use in a brewing or infusion step of the present invention. There areno limitations to the size of infusion or brewing material components,in whole or particulate form, when used with the present invention. Inone embodiment, the infusion material of the present invention can be amaterial that is readily dissolvable in the consumable substance to beinfused, for example, salt or sugar, which are readily dissolvable inwater or other liquids. Further, the infusion material can includenon-solid materials. For example, the infusion material can be a liquidor syrup, such as “simple syrup,” or any type of juice or flavoring.

The terms “consumable substance,” “food product,” “consumable product,”“consumable material,” “infused liquid,” “liquid for infusion,” and thelike are used interchangeably herein and refer to any material suitablefor being infused with an infusion material. The consumable substancecan be any edible material or mixture of edible materials, including,but not limited to oils, fats, vinegars, sauces, marinades, dressings,juices, meats, and the like. It is contemplated that the consumablesubstances useful for the infusion process of the present invention arenot limited to any embodiments specifically noted herein, and cancomprise any edible gas, liquid, or solid, or a mixture thereof.

Throughout this disclosure, various aspects of the invention can bepresented in a range format. It should be understood that thedescription in range format is merely for convenience and brevity andshould not be construed as an inflexible limitation on the scope of theinvention. Accordingly, the description of a range should be consideredto have specifically disclosed all the possible subranges as well asindividual numerical values within that range. For example, descriptionof a range such as from 1 to 6 should be considered to have specificallydisclosed subranges such as from 1 to 3, from 1 to 4, from 1 to 5, from2 to 4, from 2 to 6, from 3 to 6 etc., as well as individual numberswithin that range, for example, 1, 2, 2.7, 3, 4, 5, 5.3, 6 and any wholeand partial increments therebetween. This applies regardless of thebreadth of the range.

It is to be understood that the figures and descriptions of the presentinvention have been simplified to illustrate elements that are relevantfor a clear understanding of the present invention, while eliminating,for the purpose of clarity, many other elements found in typical brewingor infusion processes, hardware appliance, and software controlledappliance, apparatuses, systems, and methods. Those of ordinary skill inthe art may recognize that other elements and/or steps are desirableand/or required in implementing the present invention. However, becausesuch elements and steps are well known in the art, and because they donot facilitate a better understanding of the present invention, adiscussion of such elements and steps is not provided herein. Thedisclosure herein is directed to all such variations and modificationsto the disclosed elements and methods known to those skilled in the art.

Described embodiments of these platforms, engines, systems and methodsare intended to be exemplary and not limiting. Reference will now bemade in detail to various exemplary and illustrative embodiments of thepresent invention.

Referring now to the drawings, there is shown in FIG. 1A a schematicrepresentation of a beverage brewing or infusion machine constructed inaccordance with the principles of the present invention. The entireprocess for brewing/infusing a consumable substance with dried mediasuch as coffee, tea or herbs, or any other type of infusion material, inaccordance with the invention, takes place inside a sealed vacuumchamber 3. This chamber 3 may comprise but is not limited to, a vessel18 as the main body of the vacuum chamber, wherein the hot or coldwater, or other consumable substance, and the dried media or otherinfusion material 19 will remain throughout the process. A seal may becreated by a top or lid 15 with a gasket of silicone or a similarmaterial to create the airtight seal between the vessel 18 and the lid15. The lid 15 may have one or more ports, such as shown at 20 and 21,which may be utilized for evacuation of atmosphere, pressuretransducers/sensors/switches, gauges, and/or for directing water intothe chamber.

Means are also provided for applying pressure between the lid 15 and thevessel 18 to insure that the gasket creates a proper seal. This isaccomplished through the use of a lift table having a table surface 24on which the vessel 18 is placed. The table surface 24 is supported by aframe comprised of an angle bracket 23 a and a vertical bracket 23 b.The vertical bracket 23 b slides in a fixed linear slide support 22 andcan be moved up and down through the movement of adjustable arms 25 a,25 b and 25 c. A hold down clamp 26 holds the table surface 24 with thevessel 18 placed thereon in the upper sealed position as seen the FIG.1A. The foregoing is, of course, by way of example only. The lift orpressure to achieve a proper seal may be created with the use of manyother available lifting mechanisms such as hydraulic or pneumaticpistons, gas springs, screws, pulleys, latches, clamps or twist locksystems known in the art. As should also be readily apparent to thoseskilled in the art, in lieu of holding the lid 15 still and moving thevessel 18, one could hold the vessel 18 fixed and move the liddownwardly to create a seal or both could move toward the other.

In other embodiments of the present invention, a brew or infusionchamber assembly is used instead of a vessel 18 as the main body of thevacuum chamber. Referring to FIG. 1B, one embodiment of a chamberassembly 118 is shown, in which chamber assembly 118 is be separatedinto three primary assemblies. The upper chamber 101 communicates withthe lower chamber 106, which in turn communicates with the filterassembly 102. Furthermore, upper chamber 101 communicates with lid 15.Similarly, referring to FIG. 3, one embodiment of a chamber assembly 118is shown, in which chamber assembly 118 may be separated into threeprimary assemblies. The upper chamber 101 communicates with the lowerchamber 106, which in turn communicates with the filter assembly 102.Furthermore, upper chamber 101 communicates with lid 15.

In the exemplary embodiment of FIG. 1B, and as discussed throughout, thebrewing methodologies referenced herein may provide beverages brewedwith tea leaves, coffee grinds, or other insoluble, and generally notingestible, materials. In another embodiment, the infusion processdescribed herein may provide an infused consumable substance havinginfusion materials or particulates that are undesirable in a consumableproduct. In order to provide a beverage or consumable product free ofinsoluble materials stemming from brew or infusion media that mayinclude fine particles, a paper-like filter may be used for each brewcycle, or across more than one brew cycle. For example, a paper filter104 may be placed between the bottom edge of the lower chamber 106 andthe filter assembly 102 where a seal with the use of gasket may becreated.

Upon completion of the brewing or infusion process, which asdemonstrated herein may include at least one and preferably a pluralityof reduced pressure cycles, paper filter 104 (and, thereby, theremaining undissolved elements) may be removed and discarded. Of course,the removal and discard may be performed manually or may be automated.

Additionally, filter assembly 102 may separate at least a portion of thebrewing or infusion material from a liquid material, i.e., a beverage orconsumable substance, during the final dispense of the brewing orinfusion process, and may allow for separation of lower chamber 106 andfilter assembly 102 in order to remove the used solids. Moreparticularly, filter assembly 102 may mate with or otherwise engage thebottom of lower chamber 106 to provide an air tight seal, and, moreover,filter assembly 102 may hold paper filter 104 in-situ between lowerchamber 106 and filter assembly 102.

Referring to FIG. 4, at the center of filter assembly 102 may beprovided a drain hole 112, which drains to and through a one way valve114. Above the drain hole 112 may be a metal mesh 116. The metal mesh116 may keep the filter paper flat during the dispense cycle, and mayprotect particles of material from exiting the vessel if the paperfilter is compromised. Additionally, the metal mesh 116 may act as afilter, such as in addition to or without use of the paper filter 104.Alternatively, metal mesh 116 may be a mesh comprised of plastic orother suitable material. A gasket 110 may be provided between filterassembly 102 and lower chamber 106 to allow for proper compression, thatis, in order to maintain an airtight seal with or without the use ofpaper filter 104.

Those skilled in the pertinent arts may appreciate, in light of thediscussion herein, that in order to brew or infuse consistently, thebrew or infusion chamber may be regulated to a consistent temperaturebased on the product being brewed or infused. For example, in oneembodiment, ensuring that the chamber and the liquid or consumablesubstance are at a correct, and consistent, temperature will ensure thatthe end product has the intended extraction. In another embodiment, thebrew or infusion chamber may need to be maintained at a temperaturesufficient to keep a liquid from solidifying, for example when theliquid comprises a fatty acid that is a solid at room temperature.Further, valves and flow meters that carry hot liquids, such as hotwater, may be temperature regulated through the use of monitoringsensors, one or more temperature control units, and controllable heatingelements, such as in order to stabilize and/or increase the temperatureof the liquid as it travels to the brew or infusion chamber assembly118. Further, valves and flow meters may be attached to a heated plateor may be independently wrapped with heat wire to regulate to therequired temperature.

Referring again to FIG. 3, as discussed herein, the chamber assembly 118may be separated into three primary assemblies. The upper chamber 101communicates with the lower chamber 106, which in turn communicates withthe filter assembly 102. In one embodiment, at least one of the threeprimary assemblies of chamber assembly 118 may have a thermal heatingelement integrated into the walls of the assembly, and may also have atemperature sensor integrated into the assembly for measuring thetemperature of the heating element and/or the contents of the assembly,i.e., the infusing material and/or consumable substance. For example,the lower chamber 106 may comprise an inner wall 122, which is comprisedof material conducive to efficient heat transfer, such as aluminum, andan outer wall 124, which may comprise an insulating material. Betweeninner wall 122 and outer wall 124 may be integrated a heater core 120that serves to heat the contents of lower chamber 106.

It will be further appreciated that the height (and volume) of thedisclosed design allows for a range of cup or vessel sizes. By way ofnon-limiting example, means to regulate volume depth may be provided bya proximity sensor or other method to measure range or distance of theliquid mass to the top of the brewing or infusing vessel. The depth ofthe vacuum may expand the consumable substance and infusion materialinside the chamber, raising the level of the surface. Once the proximitysensor detects a specific height of the surface, the vacuum is thenregulated via the one or more valves. Further, means to regulate volumedepth may be via monitoring liquid or consumable substance masstemperature. That is, as atmospheres are removed, temperature isreduced. Therefore, temperature is correlated to control of the time anddepth of atmospheric removal.

With reference now to FIGS. 1A and 1B, the vessel 18, the lower chamber106, and the upper chamber 101 could be in the form of a glass vessel.High temperature tempered glass with properties such as that sold underthe PYREX trademark would be most suitable for the invention due to thetemperature resistance, transparency and the chemical resistance. Thetransparency of the glass allows for one to visually inspect the processduring the brewing/infusing cycle, while also allowing for avisual/theatrical element which allows not just the operator but theaudience/customer an opportunity to see the process to completion. Thechemical resistance of the glass is required to ensure that the vesselcan be washed after each use without retaining any oils or flavors fromthe previous brew or infusion cycle, so as not to contaminate thebeverage or consumable substance. This lack of residual flavors fromprevious cycles gives the process the ability, for example, to brew bothcoffee and tea without contaminating the taste of the beverages.

The process and apparatus may use an energy source 27 which may createlight or heat or both, during the brewing/infusing cycle. Adding lightabove, below or behind the vessel while brewing or infusing creates anillumination of the contents of the vessel. The light allows theoperator to inspect and the audience to observe the movement of theliquid, i.e., consumable substance, and the infusion material during thebrewing/infusing process. This light may also provide necessary heat tohelp maintain the desired temperature during the brewing/infusing cycle.The heat may be transmitted to the vessel 18, the lower chamber 106, orthe upper chamber 101, and the consumable substance 19 in order tooffset the temperature loss of the consumable substance when the initialvacuum is evacuated. This heat may be required in order to maintain theproper temperature range of the consumable substance during the process.It should be appreciated that any type of attached or integrated heatsource, as would be understood by those skilled in the art, may be usedto heat the consumable substance either in the brewing or infusingchamber, in a reservoir or supply container prior to placing theconsumable substance into the brewing or infusing chamber, or both.

In one embodiment, the consumable substance is heated, either prior toits addition to the brewing or infusing vessel, while in the brewing orinfusing vessel, or both before and after being added to the brewing orinfusing vessel. Depending on the type of beverage or consumablesubstance being brewed or infused, the consumable substance may beheated in the range of about 150° F.-250° F., and preferably between175° F.-212° F. In other embodiments, the consumable substance may beheated within lower temperature ranges, such as between 75° F.-175° F.In other embodiments, the consumable substance may be heated to highertemperature ranges, for example 250° F.-350° F., for example when theconsumable substance comprises an oil or fatty acid. It should beappreciated that the present invention is not limited to any particularbrewing or infusing temperature, so long as the process achieves theextraction of the desired liquids or solids to achieve the desiredflavor of beverage or infused consumable substance. It should beappreciated that the present invention is suitable for brewing orinfusing under a controlled vacuum pressure below room temperature, atabout room temperature, or above room temperature.

In another embodiment, a “cold brewing/infusing” process achieves theproper extraction of the infusion material via a prolonged brew/infusetime at approximately room temperature while under a controlled vacuumpressure and/or multiple vacuum cycles. As previously noted, coldbrewing or infusing processes in the prior art typically require longbrew or infusion times in the range of 12-24 h. The cold brewing orinfusion process of the present invention can significantly reduce thetime for brewing or infusing at or below room temperature through theuse of reduced pressure and/or vacuum cycles. For example, the coldbrewing/infusing process of the present invention can achieve the properextraction of the infusion material in a range for brew time of 1 min.to 12 hours, and more preferably within a range of 0.5 to 5 hours. Aperson skilled in the art would recognize that the reduced cold brewingor infusing process time afforded by the methods of the presentinvention makes a cold brewing/infusing process more appealing toconsumers, while also improving the feasibility and/or efficiency ofimplementing a cold brewing/infusing process on larger scale, i.e., forcommercial production using a cold brewing/infusing process.

Additionally, the cold brewing/infusing process of the present inventionmay also provide the benefit of sanitary, i.e., aseptic or sterile,brewing or infusing because the process is carried out in a sealedvessel under vacuum. The cold brewing/infusing process of the presentinvention can reduce or eliminate the introduction of microbes into thebeverage or consumable substance during the brewing process because thebrewing/infusing chamber, as described herein, is sealed from thesurrounding environment during brewing or infusing. The coldbrewing/infusing process of the present invention can also reduce oreliminate microbial growth during the brewing/infusing process becausethe process involves the removal of air via vacuum duringbrewing/infusing. A person skilled in the art would recognize that mostspoilage microorganisms are aerobic, and thus the removal of air duringthe brewing/infusing process would inhibit microbial growth.

The hot or heated consumable substance process requires that thetemperature range be maintained within the necessary range throughoutthe brewing/infusion process in order to properly extract the desiredinfusion material. Temperature loss of the hot consumable substance canoccur when a vacuum is created within the chamber 3, when the water orconsumable substance begins to boil below temperature and the water orconsumable substance vapors are removed. At standard atmosphericpressure, water boils at 212° F. However, a “boiling” effect occurs whenthe vacuum decreases air pressure above the liquid water, thus allowingthe water to become unstable and “boil” although under 212° F. As wouldbe understood by a person skilled in the art, the temperature range ofthe brewing or infusion process can be optimized depending on thecomposition of the consumable substance.

The cooler the temperature of the water or consumable substance, thedeeper the vacuum needs to be in order to achieve the “boiling” action.Rather than continuously pull a deep vacuum to maintain the “boiling”action of the consumable substance throughout the process in order tocool and rapidly remove the water or consumable substance vapors fromtheir “foodstuff” as done in the Smaltz's and Larson's processesdescribed above, the process of the present invention is designed toregulate the amount and duration of negative pressure, within theoptimal range of vacuum pressures at about −5 to −20 Hg in (inches ofmercury) throughout the brewing/infusing process. However, in exemplaryembodiments of the present invention, sufficient brewing/infusingpressures may also be regulated within a range of about −1 to −5 Hg in,or at pressures between −20 to −29.9 Hg in.

In embodiments of the present invention where a hot or heated consumablesubstance is used, the regulation of negative pressure is necessary toallow the hot or heated consumable substance to boil at the start of thebrewing/infusing process in order to start the release of gasses fromwithin the dried media or other infusion material. The “boiling” actionin the hot consumable substance occurs once the vacuum enters thenecessary range. This “boiling” action would slow or stop because oftemperature loss if the vacuum is not increased, i.e., deepened, inrelation to the temperature loss. The release of gasses is created as aresult of the pores of the dried media or other infusion materialopening up while under the regulated vacuum, allowing liquid to displacethe gasses inside the pores of the dried media/infusion material andresulting in the gasses rising to the surface. This release of gassescontinues the agitation and movement of the consumable substance anddried media/infusion material, throughout the remainder of thebrewing/infusing cycle, which is important for the brewing/infusingprocess.

In one embodiment, the release of gasses as described herein mayeliminate the need to use a deepening vacuum pressure to maintain themovement of the consumable substance throughout the brew/infuse cycle,therefore minimizing temperature and vapor loss, thus allowing theconsumable substance and infusion material to stay within the desiredtemperature range. As pointed out above, a source of energy 27 may alsobe used, and may provide heat to offset or minimize temperature lossesduring the brewing/infusing process and to provide light to add a visualaid and or theatrical element to the process, or both.

In an embodiment of the present invention, a liquid distributed into thebrewing/infusing chamber may be delivered through a spray, wherein thespray means may allow for the flow of liquid to be separated into aplurality of streams which may benefit specific brewing/infusing media.The streams may also include the addition of gasses to the deliveredstream of liquid. The adding of gasses to the liquid mixture while thedesired liquid volume comes in contact with the brewing/infusing mediaand liquid mass may provide increased turbulence. The addition of gassesmay also allow for the expansion of the overall volume of the consumablesubstance and infusion material, and for further increases during thevacuum cycle. In a preferred embodiment, a gas may be introduced in aneven manner and/or by saturating the brewing/infusing media prior to anatmosphere removal cycle.

The temperature of the liquid for the hot or heated consumable substanceprocess may be achieved and maintained by numerous available methods.Methods for heating the consumable substance to the desired temperaturemay include, but are not limited to, available mechanisms such as hot orheated water or consumable substance holding tanks, as seen inconventional commercial brewing equipment or hot water or consumablesubstance on demand heat exchange systems, similar to those utilizedcommercially and in homes which replace traditional hot water heaters.Referring to FIG. 1A, a modified version of the “hot water on demand”system 5 may be used with a variable volume regulating valve 9 (similarto omega.com #FLV400) in order to decrease or increase the contact timeof the consumable substance while passing throughout the heatexchanger/block. Such control of contact time would allow the operatorto change the exact temperature of each specific brewing/infusing cyclefor the specific ideal temperatures that the tea, coffee, or consumablesubstance might need to create the best final product. A thermistor 8may be used to read the temperature of the consumable substance exitingthe heat exchanger, therefore sending the information to the “PLC” 16 ordigital control system, which may increase of decrease the flow of theconsumable substance through the heat exchanger in order to regulate tothe desired temperature. Whereas, the more traditional hot water orconsumable substance holding/heating tanks 5 may achieve the regulationof temperature using available means such as, but not limited to, gasmechanical thermostats or thermocouples 6 in communication with thecontrol unit 16.

The inventive process also requires that there be a means of evacuatingthe atmosphere from the brew/infusion chamber 3. The process requiresthat the evacuation of atmosphere is achieved quickly, therefore suchavailable mechanisms as vacuum pumps 1 and a venturi vacuum may beutilized to achieve evacuation in the required time. The preferredapparatus is a vacuum pump 1, purchased from KNF. This pump may belocated internally or externally of a housing for the machine dependingon mechanical configurations.

The vacuum system may be controlled by a central control unit, such as aPLC 16, or may be controlled with more conventional methods such astimers and relays. The negative pressure may be, but is not limited to,regulated with the use of a mechanical vacuum switch 12 which activatesa means of stopping the evacuation, by deactivating the pump or closinga valve, when the desired set point of negative pressure is attained. Inthe event that there is a leak and pressure inside the chamber risesabove the set limit. The vacuum pump may operate in conjunction withelectrically controlled valves 10 to avoid starting and stopping thepump if needed to maintain proper pressure during the cycle. A vacuumgauge 14, visible to the operator, can be used to show the pressurewithin the chamber 3.

The basic mechanical functions of all process parameters can becontrolled individually through low tech available mechanisms such astimers, thermostats, relays and mechanical switches and buttons.However, the system may be automated by controlling process parametersthrough the use of a central control unit such as a PLC 16 (programmablelogic controller) with external visual displays 17 and buttons. Thecentral control unit can allow for greater accuracy with each processparameter. In addition to the basic control of process parameters, thecentral control unit can add the capability to allow for the creation ofspecific brewing/infusing parameters or “recipes” for individualcoffees, teas, herbs, or other consumable products. This may allow theuser to program a specific name of the product to be brewed or infusedand the exact parameters such as, but not limited to, water orconsumable substance temperature, vacuum pressure, brew or infusiontime, hold times, and volumes.

The Central control unit may also allow the apparatus to be linked intoa network via, Ethernet or Wi Fi. This connectivity may allow access viathe local network or remote access to data such as a variety ofaccounting information, error codes, service alerts, as well as theability to change or alter standard system process parameters and add oredit “Recipes”.

As should be readily apparent from the forgoing, the apparatus describedabove is used in the following manner. The desired amount of groundcoffee, tea, herbs, fruit or other infusion material is placed in thechamber 3 of the glass vessel 18. The vessel is then placed on themoveable table top 24 while it is in its lowered position. The table topis then elevated until the upper edge of the vessel 18 seals against thetop 15. Once the top is sealed, the desired amount of hot consumablesubstance, for example, water in a temperature range of about 185°-212°F., is introduced into the chamber 3 through the port 20. In lieu ofintroducing hot consumable substance into the chamber, it is alsopossible to provide an arrangement wherein cold consumable substance isused and the combined consumable substance and brewing/infusing materialare then heated to the desired temperature while in the chamber 3. Inone embodiment, a consumable material that is a solid at or below roomtemperature, for example butter, coconut oil, and the like, can be addedto chamber 3, then heated to liquefy the material. Thereafter, a vacuumis drawn in the chamber 3 by activating valve 10 and/or turning onvacuum pump 1 which also communicates with the chamber 3 through port20.

The vacuum within the chamber 3 is held within a range of about −2 to−20 Hg in, preferably within the optimal range of about −5 to −20 Hg in.Using the energy source 27 or some other external heat source, theconsumable substance within the chamber 3 is maintained at the desiredtemperature of about 185°-212° F. Alternatively, it has been found thatgood results are achieved if the vacuum is pulsed or cycled. That is,after the infusion material is mixed with the consumable substance, itis put under a vacuum for a desired time period, such as for about 5seconds, and then brought back to atmospheric pressure for approximately30 to 60 seconds. The vacuum is then reapplied for about another 5seconds. The values listed above for the number or duration of vacuumpulses are by way of example only, as the process is not limited tothese on/off times or to the number of pulses that may be applied duringeach brewing or infusing cycle. For example, in various embodiments ofthe present invention, the number of vacuum pulses or cycles can be 1 ormore than 1, such as at least 2, 3, 4, 5, etc. Similarly, the value forthe duration of vacuum application can be more or less than 5 seconds,such as 1, 2, 3, 4, 6, 7, 8, 9, 10, 12, 15, 20, etc. Likewise, the valuefor the duration of time that the system is maintained at approximatelyatmospheric pressure, i.e., between applications of vacuum, can be lessthan 30 seconds, more than 60 seconds or somewhere between 30 and 60seconds, such as 5, 10, 25, 75, etc. As should be readily apparent, theCentral control unit can be used to control the brewing or infusingcycle and the number and duration of pulses as desired.

In one embodiment of the present invention, the magnitude of each vacuumcycle in a series of vacuum cycles may be different than the previouscycle. For example, each vacuum cycle in a series of vacuum cycles maybe deeper than the previous cycle, i.e., the vacuum becomesprogressively deeper with each successive cycle. Utilizing differentvacuum depths at different points in the brew/infusion process can bebeneficial to the brewing/infusing extraction. For instance, after eachvacuum cycle, the consumable substance may cool, requiring the nextvacuum cycle to be deeper than the previous cycle in order to maintainthe same level of “boiling action” or extraction activity from cycle tocycle. By way of a non-limiting example, in the first cycle in abrew/infusion process the vacuum applied is about −5 Hg in. In thesecond cycle, the vacuum applied is about −7 Hg in. In the third cycle,the vacuum applied is about −9 Hg in, and so on, i.e., the vacuum isdeepened with each successive cycle. Alternatively, the vacuum may bedecreased, i.e., weakened, with each consecutive cycle, or may beincreased or decreased with every other cycle. In various embodiments,the magnitude of vacuum applied for each consecutive cycle may changethroughout the brew/infusion process, and can be higher, lower, or thesame as the previous cycle. Accordingly, such changes in vacuummagnitude may be programmed to follow any pattern from cycle to cycle,as may be contemplated by one with reasonable skill in the art.

By way of non-limiting example only, brewing certain teas with thebrewing cycle described above may take approximately 20-60 seconds. Thecycling between negative and atmospheric pressure during such a periodof time may allow for desirable soluble elements, such as sugars andpolyphenols (antioxidants), to be extracted from the tea without usingextraction aids, and may limit the extraction of undesirable elements,such as tannins, into the brewed result, for example. For example, JadeCloud, a Japanese tea variety, is traditionally brewed at about 180° F.for about 180-240 seconds, but using the present invention allows forbrewing at about 195° F. for about 65 seconds. An Iron Goddess of Mercy,for example, is traditionally brewed at about 195° F. for about 140-180seconds, but using the present invention allows for brewing at 207° F.for about 65 seconds. Similarly, a Bai Hao Oolong, for example, istraditionally brewed at about 190° F. about for 35-120 seconds, butusing the present invention allows for brewing at about 207° F. forabout 65 seconds.

By way of further example, a Wuyi Oolong is traditionally brewed atabout 200° F. for about 240 seconds, while using the present inventionallows for brewing at about 207° F. for about 65 seconds. Further, aGolden Yunnan Organic, for example, is traditionally brewed at about212° F. for about 240-300 seconds, while using the present inventionallows for brewing at about 207° F. for about 65 seconds. Similarly, anAncient Shu Pu-erh (vintage 2009), for example, is traditionally brewedat about 212° F. for about 180-240 seconds, while using the presentinvention allows for brewing at about 207° F. for about 88 seconds(which includes a pre-rinse of the tea). A Blueberry Rooibos, forexample, is traditionally brewed at about 195° F. for about 300-420seconds, while using the present invention allows for brewing at about207° F. for about 65 seconds (which includes a pre-rinse of the tea). Ofcourse, this and all embodiments herein may be used with cold brewingmethods and known to those skilled in the art and as described herein.

The examples above indicate the typical difficulties of certainingredients requiring long brewing/infusing times that are likely toarise in a commercial setting. In addition to more optimal extraction ofsoluble materials into the consumable substance, as discussed above, thepresent invention allows for commercially reasonable brewing/infusingcycle times, as well as providing increased product consistency (giventhe low variability in brew time), which is remedial for theaforementioned typical difficulties that arise from brewing/infusing incommercial settings—especially for high volume restaurants and coffeehouses, for example. As will be discussed further herein, theseadvantages are also desirable in the home-use market.

In addition to commercial uses, the present invention may allow for ahome or personal brewing/infusing device. Present day devices are eithervery convenient to use but provide a low quality of brewing, or offer avery good brewing process but at the cost of convenience to theconsumer. The present invention provides both convenience (via at leastthe very short brew times) with unmatched quality and consistency (viaat least the brewing/infusing process described above).

The descriptions and examples of the methods of the present inventionpreviously discussed herein are generally directed to brewing coffee andtea or infusing a liquid to create a beverage. In other embodiments, thedevice and methods described herein are useful for infusing a consumablesubstance with a spice, herb, botanical, vegetable, fruit, or otherinfusion material to create an infused consumable product other than abeverage. In such embodiments, the liquid or consumable substance to beinfused can be an oil, for example a vegetable or cooking oil such asolive oil, canola oil, grape seed oil, sesame oil, a nut oil, or acitrus oil; an animal-derived oil, such as a fish oil; a fat, such asbutter or lard; a wax; any type of vinegar; honey; or any other liquidsuitable for use in a consumable product. The consumable substance canbe a material that is a solid at room temperature, or even significantlyabove room temperature, but that is readily liquefied upon heating.Alternatively, the consumable substance can be a solid that does notreadily liquefy upon heating, such as any type of meat or fat. Further,the consumable substance to be infused can be a mixture of solid andliquid materials, for example, any type of emulsion, sauce, marinade, ordressing. However, the consumable substance to be infused is not limitedto the specific materials cited herein, and can comprise any ediblematerial. Further, the infusion material can be any material useful forimparting a flavor to another material, as previously defined herein.

It is contemplated herein that the conditions of the infusion process ofthe present invention may be appreciably different than the conditionsfor the embodiments related to beverage brewing described elsewhereherein. For example, when the liquid or food product is an oil or a fat,higher temperatures and/or deeper vacuum may be used to obtain the samelevel of infusion, i.e., optimal extraction of the infusion materialinto the consumable substance, compared to a beverage brewing processusing water as a liquid. Further, the conditions of the infusion processcan be modified based on various characteristics of the consumablesubstance, for example, but not limited to, the viscosity, porosity,vapor pressure, or pH of the consumable substance.

In one embodiment of the present invention, the addition of theconsumable substance and vacuum cycle may occur at substantially thesame time. Although atmosphere removal may typically occur after thedesired volume has been added to the brew mass, as the volume of desiredconsumable substance is added to the chamber, the vacuum may be allowedto build in the present invention. Such a technique may allow forreduced overall brewing/infusing process time, lower temperatures as thedesired consumable substance enters the chamber, and removal of unwantedgasses from the infusion material, all while adding the desired amountof consumable substance.

Similarly, in an embodiment of the present invention, vacuum cycles mayalternate, such as to allow for a partial filling of the chamber withthe consumable substance, the application of a vacuum cycle, and asecond or further addition of remaining consumable substance(s),additional consumable substance s, or the like. As will be appreciatedby those skilled in the art, the cycles can be repeated to allow for asmany alternating cycles as desired, and may include, or not include, avacuum draw per cycle. Likewise, vacuum cycles may be provided atalternate vacuums per cycle. For example, with regard to a series ofthree cycles having only a single vacuum cycle, the percentage of totalconsumable substance added before the vacuum cycle may be a function ofthe amount and type of the infusion material. The remaining amount ofconsumable substance which will be added after the vacuum process may besimilarly dependent.

Cycling in this manner may force down the infusion material on thesurface of the consumable substance present, adding to the amount ofagitation of the infusion material. Further, and more particular tomedia such as coffee, for example, as the atmosphere is removed, aninfusion material may release compounds and gases. For example, coffeemay expel CO₂ during atmosphere removal, which may result in the waterand media mixture expanding higher in the brewing/infusing chamber,allowing for greater agitation and increased brewing or infusion.

Furthermore, the consumable substance added after the vacuum is releasedmay provide for an increase in extraction of compounds from the media,i.e., infusion material. This can occur through the raising of thebrewing/infusing mass temperature, the lowering of solubleconcentrations (providing an increased potential from equilibrium), andthus may allow more solubles to be extracted, thereby forcing theinfusion material which may be at the surface of the consumablesubstance down into the mass, and thereby increasing the agitation whichoccurs upon delivery of the additional consumable substance.

Furthermore, the addition of consumable substance to the system, andmore specifically, after a vacuum cycle, may help rinse suspendedinfusion material, resulting from the expansion of the consumablesubstance and media during atmosphere removal, from the inner chamberwalls after the at least partially applied vacuum is released and as thechamber equalizes with ambient pressure. After such cycling, it ispreferable that at least a majority of material remaining in the chambershould be removed from the chamber walls to ensure that the subsequentbatch is not contaminated by material from the previous batch. Forexample, the present invention may also provide a stream of water orliquid which may be sprayed onto the interior chamber walls to rinsedown the material, i.e., a liquid rinse cycle. This liquid rinse cyclemay be applied before, during, or after a brewing/infusing cycle, suchthat residual infusion material located on the chamber walls may besubstantially removed from the walls and/or redirected to another partof the system.

In an embodiment of the present invention, the amount of time before avacuum is applied may vary based upon the infusion material and mayaffect the amount of compounds released by the media. For example, ahold time of an additional 2-50 seconds, and more particularly such as20 seconds, prior to the application of a vacuum cycle may allow for therelease of flavor elements not otherwise released between the cycles.

Similarly, reducing the atmosphere of the chamber prior to the additionof the consumable substance, or at least a substantial portion of theconsumable substance, may increase the rate at which the consumablesubstance is infused. For example, lowering the pressure prior tointroducing the consumable substance may remove unwanted gas(es) fromthe infusion material, which may allow subsequent vacuum cycles, forexample, to perform better extraction.

In an embodiment of the present invention, a water rinse cycle mayprecede any brewing or infusing cycles if, for example, the infusionmaterial requires a rinse to wash unwanted components out of theinfusion material prior to the brewing/infusing cycle(s). Morespecifically, certain media may require a pre-brew cycle rinse/brew beused in order to wash off undesirable taste elements. This process mayconsist of adding desired water volume, and additionally of one or moreof the following steps: holding at atmospheric pressures for desiredtime; removing desired atmospheres for a desired time; separating thewater from the infusion material so that the material is free from theliquid; and disposing of the pre-brew liquid. Then the unit may beprepared for a full brew/infusion cycle.

In an embodiment of the present invention, once the vacuumbrewing/infusing process is complete, the infusion material may beseparated by means of passing the liquid through a thin mesh or paperfilter in order to separate the liquid from the remaining infusionmaterial. The separation may require adequate pressure to push theliquid through the remaining undissolved material and the filter to aone-way valve opening, for example. During this separation, a means ofpulsing of positive pressure may be utilized. For example, positive highand low pressure settings may create pressure variation, which mayincrease and release pressure on the material, thereby adding additionalextraction to the brewing/infusing process after vacuum brewing/infusionhas occurred. Positive pressure may be applied in various ways, as wouldbe understood by a person with reasonable skill in the art. For example,positive pressure could be created by supplying a gas, such as air,carbon dioxide or nitrogen, to the chamber or vessel of the presentinvention. In one exemplary embodiment, the positive pressure appliedshould sufficiently separate the liquid from the remaining solidinfusion material. For example, the applied pressure may be between 1-10psig, or in another example, the applied pressure may be greater than 10psig.

In other embodiments, the methods and apparatus described herein may beused with a pre-packaged pod-type delivery system, such as a KEURIGbrewing system or the like, or with pre-packaged beverage pods, such asK-CUP packs or the like. Generally, in such brewing systems, a singleserving of beverage is brewed by passing hot water through a containerthat has been pre-packaged with brew material and a filter. In oneembodiment of the present invention, a person with reasonable skill inthe art could modify the apparatus of the present invention to usepre-packaged beverage or infusion material pods, instead of using loosebrewing or infusion material in the brewing/infusing chamber, in orderto perform the methods of the present invention. In another embodiment,a person with reasonable skill in the art could modify a pre-packagedpod-type delivery apparatus to perform the methods of the presentinvention, for instance, by modifying the apparatus to apply negative orpositive pressure to the pre-packaged beverage or infusion material podsused in the apparatus and/or by modifying the pre-packaged beverage orinfusion material pods to accommodate changes in pressure ortemperature.

In an embodiment of the present invention, in order to create an optimalproduct free of insoluble materials with specific infusion material withfine particles, a new one of the paper like filters may be used for eachcycle. Upon completion of the brewing/infusing process, the paper andthe remaining undissolved elements may be removed and discarded. Thisprocess may be performed manually or may be automated.

FIG. 2 is a schematic system diagram illustrating an infusion system inaccordance with the present invention. As illustrated, the system mayinfuse a beverage or consumable substance with compounds from fruits,botanicals, and/or other food-safe desirable additives. In an embodimentof the present invention, an at least partial vacuum may be createdwithin canister 220 through valve 205. In addition to using a vacuumpump as described above, the present invention may utilize otherprinciples, such as venturi principles, to effect a pressure change oncanister 220. As illustrated in FIG. 2, a gas such as CO₂ may flow fromtank 210 through valve 205, which may be venturi orientated, into tank230, producing at least a partial vacuum in canister 220 when valve 215is at least partially closed. Such a closed system may allow for greatercontrol of the vacuum created and may allow for the conservation ofgases used in the system.

Cycling of vacuum pressure may be controlled by valve 205 and/oroptional valve 215. If, for example, CO₂ is the gas used, as the vacuumbuilds the return of the gas into canister 220 through tube 225 mayallow for a releasing of the vacuum and/or greater infusion of thematerial and liquid mixture 240. Further, the vacuum may be sufficientlyreduced so as to allow for the incorporation of a gas through tube 225into the mixture 240. Using CO₂ as the example, the present inventionmay allow for the production of a carbonated beverage by infusing themixture 240 with the CO₂.

As discussed herein, a brewing/infusing process utilizing thisembodiment of the present invention may be used to infuse water,spirits, or consumable substances generally, such as by infusion withnatural extracts from fresh or dried fruit. By way of non-limitingexample, fruit (fresh or dried) may be placed in a canister 220 whereinwater may be added. A vacuum may then be applied to the solutioncontaining the water and fruit material—a cycling process which may berepeated to enhance the extraction and such as is discussed herein. Theinfused product may be dispensed through the following ways, by way ofnon-limiting example: directly after the required vacuum cycles arecomplete, CO₂ is added to the infused liquid; after the required vacuumcycles are complete, additional water is added to the infused solution;and/or the initial infusion water has a higher temperature to thusincrease the infusion process, while the secondary water may bedelivered at an ice-cold temperature to chill the beverage and reducethe temperature for delivery. Further, for example, at any point in theprocesses discussed herein, such as after the additional water is addedto an infused liquid, the product may be carbonated.

Further, in an embodiment of the present invention and as referencedabove, spirits, or other consumable material, may be introduced into thebrewed/infused mixture during processing and/or for infusion. Forexample, the present invention may allow for the infusion of spirits(for example, vodka) with natural extracts from fresh or dried fruit. Byway of non-limiting example only, fruit (fresh or dried) may be placedin a sealable environment (canister 240) along with an alcoholic liquid.The environment may be sealed and a vacuum applied to the solutioncontaining the alcoholic liquid and fruit material—and the vacuum may berepeated/cycled to enhance the extraction. The post-brewing/infusingprocess may be combined with the immediate application of a chillingdevice or methods to immediately reduce the temperature of the solution,such as the application of ice or an instant chiller sleeve and/oranother chilling environment.

Similarly, spirits may be added in a brewing/infusing process in orderto infuse a consumable substance. For example, a spirit may be infused,such as during or following a vacuum cycled brewing/infusing process,into, for example, a tea or coffee brew. In various embodiments of thepresent invention, spirits may be infused into a beverage such that thefinal product is at least 2% alcohol, i.e., ethanol, by volume. Forexample, in one embodiment, beer comprising about 2-12% alcohol byvolume (ABV) may be infused. In another embodiment, wines, typicallycomprising 9-16% ABV, may be infused. In another embodiment, liqueurs,typically comprising 15-55% ABV, may be infused. In yet anotherembodiment, other spirits, such as rum, brandy, or grain alcohol, withalcohol content of 60% ABV or higher, may be infused.

After the coffee, tea or other consumable substance has brewed or beeninfused for the desired amount of time, the heat and vacuum are turnedoff and the chamber is returned to atmospheric pressure. The table top24 is then lowered to release the vessel 18. The contents of the chambercan then be strained by any traditional means such as by using Frenchpress screens or paper filters.

The separation of liquid and media may also occur as an automated stepin the process. This process would occur once the brewing/infusion iscomplete and the vacuum is released. The pump 1 could then activate and,through proper valving, pressurize the chamber, forcing the liquidthrough a screen below the coffee grounds or other media and out a oneway valve in the bottom of the chamber. Such a step would, of course,require a modified chamber that includes a one way valve in the centerof the base and a screen to cover the inside bottom of the vessel inorder to separate the solid media from the liquid during the dispensingprocess.

There are numerous alternative embodiments for the cycling discussedabove, such as the amount of consumable substance used, and the amountof vacuum applied (which may vary by amount and/or type of material tobe brewed/infused). For example, coffee may be brewed using just asingle vacuum cycle, but may be brewed with more than one water-additivecycle. For example, regardless of the number of cycles, the volume ofwater used may be less than the amount used in the finished product.Enough water may be employed to effectively brew the selected materialwith water added to the final beverage after the brewing process iscompleted. For example, four (4) ounces of water may be used in thevacuum brewing process for coffee, while an additional eight (8) ouncesof water may be added to the brewed product to create a final twelve(12) ounces of coffee. Thereby, an espresso may be optionally provided,or a coffee, or a cappuccino (such as wherein espresso may be initiallybrewed, followed by a brew with milk). In short, the amount of waterused during the at least one vacuum cycle may vary and is dependent uponthe amount of material being brewed and/or the desired strength of thefinal product (although the addition of water may be used to control theconcentration of the final product).

As discussed above, the brewing/infusing cycle of the present inventionmay allow for brewing times approximately one-fifth of standard brewingtimes. Such a reduction in time may allow for the brewing/infusing ofcommercial offerings that would otherwise have an undesirable brewingtime or that typically cannot be satisfactorily brewed in a practicalmanner. For example, the increase in sugar extraction and reduction intannin extraction by the present invention over traditionalbrewing/infusing methods, as described above, may allow a consumer ofthe brewed beverage or product to limit or exclude any additionsweetener(s) that would otherwise be necessary to mask the taste oftannins and/or supplement the amount of sugars in the beverage. Thus,beverages or products brewed or infused using the present invention may,if packaged as an end product, such as a bottled iced tea, contain lessadded sweetener(s) and/or less calories, and/or may maintain taste andquality without need of sweeteners or other additives.

In addition, using bottled iced tea as an example, the present inventionmay allow for the production of bottled teas which contain about nine(9) times more polyphenols than standard commercially sold bottled teas.In short, the present invention may allow for a bottled tea which hasreduced tannins, higher levels of natural sugars and antioxidants, whileoffering a greater array of tea choices. For example, a local café maybrew and bottle iced teas for sale in their establishment and/or forsale to other local vendors.

Although these may be produced at anytime, given the shortbrewing/infusing times discussed above, employees of a commercial caféwho may be experiencing a slow down in foot traffic may engage in thebrewing and bottling of beverages on-site (teas in this example). Suchimpromptu activity may allow the employee to become more effectivelyutilized and may allow for a targeted and efficient offering of packagedbeverages. For example, the local café may be able to control productionvery closely given the near instantaneous evaluation of consumer demandbased on prior sales, local weather, actual inventory and real-timeconsumption data, for example. Production control may include the shearvolume of product produced and/or the type of product produced.

Further, such brewing process may be combined with various methods ofcommercial bottling and beverage stabilization that protects flavor andnutritional shelf life. For example, tea, herbs, and/or fruit (fresh ordried) may be placed in a sealable environment (canister, etc). Watermay be added to the sealable environment that contains the fruitmaterial. The brewing environment may be sealed and a vacuum may beapplied to the solution containing the water and fruit material—this maybe repeated to enhance the extraction.

Before the infused solution is dispensed, additional water, or otherliquid, may be added to the infused solution. The initial infusionliquid or consumable substance may have a higher temperature to increasethe infusion process, while the secondary addition of liquid orconsumable substance may be delivered at a colder temperature to chillthe beverage or product and reduce the temperature. For instance, thesecondary addition of liquid may be delivered at a temperature in therange of 32°-50° F. Additives may also be used that protect flavor andnutritional shelf life of the beverage or product.

Given the brew/infusion times possible with the present invention,choices with regard to the type of beverages or products produced may bemade with great efficiency and responsiveness to consumer demand, notonly holding inventory at optimal levels, but also minimizing waste ofunsold and expired product (expired product may be product older than 45days, for example), especially when using very expensive startingmaterials, such as rare teas, for example. Where traditional methodshave failed, the real-time “batch” production of the present inventionenables production of cold-storage beverages at the point of sale andeliminates external ordering processes, delivery of goods, andmaintenance of a remote production facility, for example.

Although many examples of tea and coffee brewing have been providedherein, the present invention may be used to brew any beverage wherewater, spirits, or any other consumable substance generally is used toextract certain bodies from a particular medium. For example, hops,barley and malt, alone or in combination, may be brewed and/or steepedfor use alone or as a part of a beverage combination. The presentinvention may shorten the steep time often associated with processinghops, barley and/or malts for use in beverages, and may allow forimproved extraction and flavor qualities over traditional processes. Forexample, traditional steeping times may range from 20 to 40 minutes atabout 150° F. to about 170° F., for example, wherein the presentinvention may provide steeping in about 6 to 10 minutes at about 180° F.to about 220° F.

In an embodiment of the present invention, the regulation of vacuumcycles may be in direct relationship to the optimal extraction of coffeesolubles of 18-22% of the total 30% of the solids available fortargeting to be dissolved from given coffee matter (as defined by theSpecialty Coffee Association of America and the Specialty CoffeeAssociation of Europe). The extraction is measured through charting ofthe total dissolved solids, provided by testing the brewed beverage witha digital refractometer, and charting of the data in the use of theBrewing Control Chart, as used by the SCAA and SCAE. By way of example,the total dissolved solids of a brewed beverage may be analyzed usingthe methods and apparatus described in U.S. Pat. No. 7,952,697 issued toFedele et al. (Coffee Refractometer Method and Apparatus).

For example, in an embodiment of the present invention, the optimalvacuum depth to utilize for hot brewing to obtain 18-22% extraction maybe from 3-14 psig. Vacuum ranges and cycles with lower times and depthmay result in sub 18% extraction ranges therefore resulting in a lessthan favorable extraction rate. However, vacuum ranges and cycles withhigher times and depth may result in greater than 22% extraction whichwill result in a greater than favorable extraction rate.

The disclosures of each and every patent, patent application, andpublication cited herein are hereby incorporated herein by reference intheir entirety.

While this invention has been disclosed with reference to specificembodiments, it is apparent that other embodiments and variations ofthis invention may be devised by others skilled in the art withoutdeparting from the true spirit and scope of the invention. The appendedclaims are intended to be construed to include all such embodiments andequivalent variations.

What is claimed is:
 1. A process for infusing a consumable substance,comprising: placing a desired amount of at least one infusion materialcomprising herbs or botanicals into a chamber; placing a desired amountof a consumable substance into the chamber; sealing the chamber fromsurrounding atmosphere; and applying at least one pressure cycle withinthe chamber, wherein the at least one cycle comprises reducing pressurewithin the chamber to a first pressure and subsequently adjustingpressure within the chamber to a second pressure.
 2. The infusionprocess of claim 1 further comprising: adding a gas to the chamber. 3.The infusion process of claim 2, wherein the step of adding a gas to thechamber occurs during the at least one pressure cycle.
 4. The infusionprocess of claim 2, wherein the step of adding a gas to the chamberoccurs after the at least one pressure cycle.
 5. The infusion process ofclaim 2, wherein the gas is carbon dioxide.
 6. The infusion process ofclaim 2 further comprising: applying a positive pressure within thechamber during the step of adding a gas to the chamber to increasepressure within the chamber above atmospheric pressure.
 7. The infusionprocess of claim 2, wherein the step of adding a gas to the chamber atleast partially generates the at least one pressure cycle by moving thegas through a venturi valve.
 8. The infusion process of claim 1, whereinthe chamber is sealed from the surrounding atmosphere prior to placingthe infusion material into the chamber, after placing the infusionmaterial into the chamber, or after placing the consumable substanceinto the chamber.
 9. The infusion process of claim 1, wherein the secondpressure is atmospheric pressure.
 10. The infusion process of claim 1,further comprising the step of substantially separating the infusedconsumable substance from the infusion material.
 11. The infusionprocess of claim 10, further comprising applying positive pressure tothe chamber during the separation of the consumable substance from theinfusion material.
 12. A process for infusing a consumable substance,comprising: placing a desired amount of an infusion material comprisingherbs or botanicals into a chamber; placing a desired amount ofconsumable substance into the chamber; sealing the chamber from thesurrounding atmosphere; and applying at least one reduced pressure cyclewithin the chamber, wherein the at least one cycle comprises reducingpressure within the chamber to form at least a partial vacuum within thechamber and subsequently increasing the pressure in the chamber.
 13. Theinfusion process of claim 12 further comprising: adding a gas to thechamber.
 14. The infusion process of claim 13, wherein the step ofadding a gas to the chamber occurs during the at least one reducedpressure cycle.
 15. The infusion process of claim 13, wherein the stepof adding a gas to the chamber occurs after the at least one reducedpressure cycle.
 16. The infusion process of claim 13, wherein the gas iscarbon dioxide.
 17. The infusion process of claim 13 further comprising:applying a positive pressure within the chamber during the step ofadding a gas to the chamber to increase pressure within the chamberabove atmosphere.
 18. A method of making an infused consumablesubstance, comprising: combining at least one infusion materialcomprising herbs or botanicals and a consumable substance within achamber sealed from atmosphere; and applying a plurality of reducedpressure cycles within said chamber, wherein each of said cyclescomprises reducing pressure within said chamber to form at least apartial vacuum within said chamber and subsequently returning saidchamber to about atmospheric pressure.
 19. The method of claim 18further comprising: adding a gas to the chamber during the at least onereduced pressure cycle.
 20. The method of claim 19 further comprising:applying a plurality of positive pressure cycles within the chamberduring the step of adding a gas to the chamber to increase pressurewithin the chamber above atmosphere, wherein the plurality of positivepressure cycles occurs between the plurality of reduced pressure cycles.